Coctel de Camarones (Mexican Shrimp Cocktail)
This shrimp cocktail with a spicy cocktail sauce made with freshly chopped red onions, cilantro, and avocados is the perfect light and easy appetizer or healthy lunch, especially during hot months.
Servings: 4 to 6 servings
Ingredients
Mexican Shrimp Cocktail:
- 1/2 cup ketchup
- 1 1/2 cups vegetable juice recommend V8
- 1 to 2 tablespoons horseradish (add more or less according to spicy tolerance)
- Juice of 2 limes
- 1/2 teaspoon bottled hot sauce recommend Tabasco
- 1/8 teaspoon garlic powder
- 1/4 cup diced red onion
- 1 jalapeno diced (optional)
- 1/4 cup chopped cilantro
- 1 pound medium to large shrimp shelled, deveined, and cooked
- 1 avocado pitted, peeled, and chopped
- Saltine crackers or tortilla chips for serving
Instructions
Mexican Shrimp Cocktail:
- Stir together the ketchup, vegetable juice, horseradish, lime juice, hot sauce, and garlic powder until well combined. Taste and add more chile or hot sauce if you would like it spicier.
- Add the onion, jalapeno (if using), cilantro, and shrimp and mix well. Gently stir in the avocado.
- Cover and refrigerate 2 to 3 hours.
- Serve in 4-ounce glasses with saltine crackers or corn tortilla chips.
Video
Notes
- If cooking shrimp, simply salt 5 cups water (like the sea) and bring to a boil and add the shrimp. Poach the shrimp in boiling water for 2 minutes or until they turn pink. Drain and transfer shrimp to a bowl of ice water and set aside.
- Traditionally this shrimp cocktail is served with saltine crackers.
- Refrigerate this shrimp cocktail for up to 3 days. If it starts to smell overly fishy, discard it immediately.
- Nutrition facts only include Shrimp Cocktail, no crackers/chips.
Nutrition
Calories: 252kcal | Carbohydrates: 17g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1328mg | Potassium: 630mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1076IU | Vitamin C: 41mg | Calcium: 190mg | Iron: 3mg